Kabocha Squash Gnocchi Cream Sauce

Kabocha Squash Gnocchi Cream Sauce

This is chewy, subtly sweet kabocha squash gnocchi with rich and delicious cream sauce.

Ingredients: 2 servings

Kabocha squash gnocchi Recipe ID: 1743319
1/2 recipe
50 g
Shimeji mushrooms
1/2 package
1 clove
Olive oil
as needed
White wine or sake
2 tablespoons
50 ml
★Heavy cream
200 ml
★Shredded cheese
1 tablespoon
1/2 teaspoon
a pinch
to taste


1. Thinly slice the garlic. Cut the bacon into small pieces. Finely chop the onions.
2. Remove the stump from the shimeji and shread.
3. Shape the gnocchi into thick discs.
4. Heat the olive oil in a frying pan and stir-fry the garlic and bacon.
5. When the bacon has changed color, add the onions and continue to stir-fry until wilted.
6. Add the shimeji mushrooms and continue to stir-fry.
7. Wilt the shimeji mushrooms.
8. Add the white wine or sake and cook off the alcohol. Add the ★ ingredients and mix well. Turn the heat down to low and simmer for 1~2 minutes. Turn off the heat.
9. Bring a lot of water to a boil and add the gnocchi. Boil for 3-4 minutes.
10. Once boiled, lightly drain and transfer to the sauce. Turn the heat to high.
11. It is ready when the sauce has thickened and the gnocchi is coated in sauce. Adjust the taste with salt.
12. Transfer to plates and garnish as desired with parsley.

Story Behind this Recipe

I made this when I wanted to eat a kabocha squash gnocchi.